Brandade – Hot Potato, Garlic, And Salt Cod Appetizer Spread

Brandade is a popular winter recipe which originated in France. The original recipe only has two main ingredients – salt cod fillet and olive oil. As the recipe was passed on over the years, potatoes and garlic were added. It became an all-seasons recipe, which is usually served as an appetizer or snacks.

Ingredients:

• 1 lb skinless salt cod fillet
• 1 teaspoon lemon zest (finely grated)
• 2 lb gold potatoes
• 1 1/2 cups whole milk
• 2 bay leaves
• 6 thyme sprigs
• 8 large garlic cloves (peeled and halved)
• 1/2 lemon (juiced to taste)
• 1/4 cup extra virgin olive oil
• A pinch of cayenne pepper
• A pinch of freshly ground black pepper
• 1 tbsp creme fraiche as toppings (optional)

Instructions:

For the potatoes:
Place the potatoes and garlic inside a saucepan.
Cover with water and let it simmer until potatoes are tender.
Drain and set aside.

For the salt cod fillet:
Rinse the skinless salt cod fillet.
Soak the fillet in cold water and put inside the fridge for 24-36 hours.
Change the water 4-5 times.
Drain.
Cut the fillet into smaller pieces.
Place into the saucepan.
Add bay leaves and thyme leaves.
Pour whole milk.
Sprinkle cayenne.
Set saucepan over medium-high heat.
Let it cook until the fish is tender enough, it becomes flaky.
Turn off the heat.
Strain the fillet and transfer to a plate.
Set aside the liquid.

Shred the fillet and put it into a mixing bowl.
Sprinkle lemon zest and an amount of the liquid set aside earlier.
Mash the fillet thoroughly.
Add the potatoes and mash again thoroughly.
Squeeze lemon juice.
Sprinkle freshly ground pepper to taste.
Pour olive oil.
Mix well.

Preheat oven at 450 F.
Transfer the mixture to a lightly greased petri dish.
Top it off with creme fraiche.
Bake for 20 minutes or until it becomes brown.
Remove from the oven.
Serve.

Tips and ideas:

You can pair it up with some crostini.

Brandade - Hot Potato, Garlic, And Salt Cod Appetizer Spread
Images – https://www.youtube.com/watch?v=WwoUA6Wf6hs

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment